Beef Bourguignon is a classic French stew made with beef braised in red wine and beef broth, flavored with garlic and herbs, and finished with mushrooms and pearl onions. This is the ultimate slow-cooked comfort food. The beef becomes incredibly tender and succulent, and the sauce develops a deep, rich, and complex flavor. This version is made without bacon.
Ingredients
- 2.5 lbs (1.2 kg) beef chuck, cut into 2-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, peeled and sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 bottle (750 ml) dry red wine, like Burgundy, Pinot Noir, or Merlot
- 2-3 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- A few sprigs of fresh thyme
- 1 lb (450g) cremini mushrooms, halved or quartered
- 1 bag (10 oz / 280g) frozen pearl onions
- 2 tablespoons butter
- Fresh parsley, chopped, for garnish
Instructions
- Sear the Beef: Pat the beef cubes completely dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Transfer the seared beef to a plate.
- Sauté Vegetables: In the same pot, reduce the heat to medium. Add the chopped onion and carrots and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Build the Sauce: Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute. Slowly pour in the red wine, scraping up all the browned bits from the bottom of the pot. Bring to a simmer and let it cook for 5 minutes to burn off some of the alcohol. Stir in the beef broth, tomato paste, bay leaf, and thyme.
- Braise: Return the seared beef and any accumulated juices to the pot. The liquid should almost cover the meat. Bring to a simmer, then cover the pot, and transfer to a preheated oven at 325°F (160°C). Cook for 2-2.5 hours, until the beef is fall-apart tender.
- Cook Mushrooms and Onions: About 20 minutes before the beef is done, melt the butter in a separate skillet over medium heat. Add the mushrooms and pearl onions and cook until they are browned and tender.
- Combine and Serve: Remove the stew from the oven. Skim any excess fat from the surface. Stir the cooked mushrooms and pearl onions into the stew. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot, traditionally with mashed potatoes, egg noodles, or crusty bread.
- Yields: 6 servings
- Prep time: 25 minutes
- Cook time: 2.5 – 3 hours
- Total time: About 3.5 hours
